Method for suppressing grassy smell and acid taste of vegetables and fruit

Abstract

Disclosed herein is a method of suppressing and masking the grassy smell and acid taste characteristic of vegetables and fruits, thereby making food and drink more palatable, by adding erythritol to food and drink in their production from vegetables and fruits having a strong grassy smell and acid taste. The thus added erythritol also improves the taste of food and drink without adversely affecting the natural taste of vegetables and fruits and without increasing their sweetness. The method comprises adding to food and drink erythritol in an amount of 0.2 to 3.0 wt % of their weight.

What is claimed is: 
     
       1. A method of suppressing the grassy smell and acid taste characteristic of vegetables and fruits in the production of a food or drink product from vegetables and fruits having a strong grassy smell and acid taste, said method comprising adding to the product erythritol in an amount of 0.2 to 3.0 wt % of the weight of the product. 
     
     
       2. A method of suppressing the grassy smell characteristic of vegetables in the production of a food or drink product from vegetables having a strong grassy smell, said method comprising adding to the product erythritol in an amount of 0.2 to 3.0 wt % of the weight of the product. 
     
     
       3. The method as defined in claim 2, wherein the food or drink made from vegetables is juice, puree, or soup. 
     
     
       4. The method as defined in claim 2, wherein the food or drink made from vegetables is tomato juice, carrot juice, or a mixed juice containing fruit juice of different fruits. 
     
     
       5. The method as defined in claim 2, wherein the erythritol is added in an amount of 0.8 to 2.0 wt % of the weight of the product. 
     
     
       6. The method as defined in claim 2, wherein the erythritol is added in an amount of 0.2 to 1.0 wt % of the weight of the product. 
     
     
       7. The method as defined in claim 6, wherein the resultant food or drink consists essentially of a food or drink made from at least one vegetable and the erythritol. 
     
     
       8. A method of suppressing the acid taste characteristic of fruits in the production of a food or drink product from fruits having a strong acid taste, said method comprising adding erythritol to the product in an amount of 0.2 to 3.0 wt % of the weight of the product. 
     
     
       9. The method as defined in claim 8, wherein the food or drink made from fruits is juice produced from a citrus fruit. 
     
     
       10. The method as defined in claim 8, wherein the erythritol is added in an amount of 0.8 to 2.0 wt % of the weight of the product. 
     
     
       11. The method as defined in claim 8, wherein the erythritol is added in an amount of 0.2 to 1.0 wt % of the weight of the product. 
     
     
       12. The method defined in claim 11, wherein the resultant food or drink consists essentially of a food or drink made from at least one fruit and the erythritol.